Finely chop 125g of the ginger. Beat sugar and 125g butter until smooth, then beat in the eggs one by one. Stir in the pumpkin and chopped ginger, sift in the flour, baking powder and spices, add the nuts and stir until smooth. Line the pockets of a deep muffin tray with muffin papers, then fill each one almost to the top.

Bake at 190C (170c fan-assisted)/ 375F/gas mark 5 for 25 minutes, then set aside to cool. Once the cupcakes are cold, beat the icing sugar, cream cheese and remaining butter until smooth. Finely shred the remaining ginger and stir most of it in, along with just enough syrup to make it easily spreadable. Swirl a dollop of icing on each cupcake and decorate with a pinch of shredded ginger.